Yet another quick and dirty lunch from me today. A bowl of seasonal winter goodness smothered in a super green sauce that’s tasty, healthy and nice to look at too.
How are you getting on with your NY resolutions, by the way? I’m pretty pathetic, to be honest. So you know how I vowed that no sugar will pass my lips in January? Well, do two squares of dark chocolate (pretty large squares, so they probably count as four) with your afternoon espresso count? In my twisted mind, they don’t…so I’ve been having them daily. I figured that going cold turkey is just too painful and totally unrealistic, frankly. Plus, two (that may look more like four to an onlooker) squares of dark chocolate have never hurt anybody, have they? My new philosophy is that if you eat healthily throughout a day, you should not deny yourself a small treat. In my experience, denial is less healthy in the long run as, for me at least, it often leads to binging at some point. Today’s recipe is an idea for a healthy and filling lunch. It will earn you some brownie points you can later spend on a little sweet treat. We have this kind of lunch quite a lot. Goodness bowls (also known as buddha bowls) can be real time savers. I like to make large quantities of each component once every few days and then simply put them together just before lunchtime. Or if I have a shoot planned, I prepare them in the morning and when the hunger strikes at lunchtime, I don’t have to lose precious daylight to lunch prep.
3 tbsp / 45 ml tahini about 3-4 tbsp water, to thin 3 tbsp / 45 ml lemon juice 30 g / small bunch of fresh parsley, leaves only* 1 garlic clove, pressed ¼ tsp hot chilli powder ½ tsp salt
